Trust Your Gut

As both a Registered Nurse and a baker, I’ve spent a lot of time thinking about health — not just the kind you track at a doctor’s visit, but the kind that starts deep in your gut. And believe it or not, the same bubbling sourdough starter we feed in our kitchen every day has a lot to do with it.

When people think about bread, they don’t usually think about health. Comfort, yes. Carbs, definitely. But sourdough is a little different. The secret lies in its fermentation process. While our starters (Dough Baby, John Dough, and Jane Dough) are hard at work, they’re not just making bread rise — they’re breaking down gluten and phytic acid, unlocking nutrients, and creating those natural probiotics that support a happy, balanced gut.

In the nursing world, we talk a lot about the gut as a “second brain.” That’s because your digestive health affects more than just digestion — it’s linked to mood, energy, immunity, and overall well-being. When your gut is in balance, the rest of your body feels it. And when it’s out of balance, well… you feel that, too.

Let’s break down a few of the reasons sourdough is good for your gut:

1. Easier to Digest

During fermentation, lactic acid bacteria (LAB) and wild yeasts “pre-digest” parts of the starch and gluten. This means your digestive system doesn’t have to work as hard, and many people with sensitivities (like those with IBS) find sourdough more comfortable to eat.

2. Better Nutrient Absorption

Grains naturally contain something called phytic acid, which can block your body from absorbing important minerals like iron, zinc, and magnesium. The fermentation process in sourdough breaks that down, freeing up those minerals so your body can actually use them.

3. Prebiotic Boost

Sourdough contains fibers and plant compounds that act as “food” for the good bacteria in your gut. Think of it as fertilizer for your microbiome — helping the beneficial bacteria thrive, which in turn supports digestion, reduces inflammation, and even strengthens your immune system.

4. Friendlier Carbs

Sourdough fermentation reduces certain types of carbohydrates called FODMAPs, which can trigger bloating and discomfort in some people. That’s one reason sourdough may be easier on the gut compared to conventional bread.

5. Blood Sugar Benefits

Because of the natural acids formed during fermentation, sourdough bread has a lower glycemic index than most breads. That means fewer spikes and crashes in blood sugar — more steady energy throughout your day.

6. Gut + Immune Connection

A healthier, more diverse gut microbiome is tied to stronger immunity. When you nourish your gut with prebiotics from sourdough, you’re also giving your immune system a boost.

Of course, bread is only part of the bigger picture. A healthy gut thrives on variety, balance, and joy. That’s why here at Little River Baking Company, we believe in making breads and treats that not only taste amazing, but also connect us back to traditions of mindful eating and slow living. Sharing a loaf with family, breaking bread with friends, laughing over a plate of cookies — that’s gut health, too.

So the next time you bite into a slice of sourdough, remember: you’re not just feeding yourself, you’re feeding your gut, your spirit, and maybe even your soul. And if your gut says, “Yes, please — I’ll have another slice,” we say trust it.